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Grilled Rib Eye With Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Difficulty 2/5
Prep time 10 min

Cook time 60 mins
Serves 4-6

Hardwood Pecan

Culinary Pro Amanda Haas is taking a classic rib eye and elevating it to new heights with an addition of hasselback sweet potatoes and a zesty, preserved lemon gremolata sauce.


Rib Eyes & Hasselback Sweet Potatoes

2( 1 1/2 to 2LBS) Bone-In-Rib Eye Steaks

4 Sweet Potatoes

Extra Virgin Olive Oil

Kosher Salt

Freshly Ground Black Pepper

Lemon Gremolata

2 tsp Honey

2 Tbsp White Wine Vinegar

1/4 Cup Finely Chopped Fresh Parsley

1/4 cup Finely Chopped Shallot

2 TBSP Minced Preserved Lemon

1 tsp Lemon Juice

Kosher Salt

1/2 Cup Extra-Virgin Olive Oil

Freshly Ground Pepper


One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature.

Using a sharp knife, cut each sweet potato crosswise into "1/8" slices, cutting only 3/4 of the way through the potatoes so they stay intact.

Set the grill to 400°F and preheat, lid closed for 15 minutes.   Place the cut potatoes on a grill-safe roasting pan. Drizzle with oil and season generously with salt and pepper.  Place the pan on the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. Remove the potatoes from the grill or transfer to the warming section of the grill.

For the Lemon Gremolata:

While the potatoes are on the grill, use  a medium bowl, whisk together the vinegar and honey until the honey dissolves.  Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine.  Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.

Rub each steak with oil, and sprinkle salt and pepper generously over each side.  Place the steaks on the grill and cook, allowing each side to sear, until the internal temperature reaches 130°F for medium-rare, 4 to 5 minuters per side. Remove the steaks from the grill, and let rest for 10 minutes.

Slice the steaks against the grain. Place the potatoes and sliced the steak on a platter.  Drizzle a spoonful of the gremolata over each sweet potato and serve. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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Recipe adapted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019 | Photo: Erin Kunkel

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